8 medium-sized sweet potatoes (1.6 kg)
6 red onions, peeled (900 g), with skin
2 tablespoons of olive oil
4 tablespoons of butter
2/3 cup of brown sugar (120 g)
1 tablespoon of salt
1/2 cup of water (120 ml)
1/2 teaspoon of black pepper
8 medium-sized sweet potatoes (1.6 kg)
6 red onions, peeled (900 g), with skin
2 tablespoons of olive oil
4 tablespoons of butter
2/3 cup of brown sugar (120 g)
1 tablespoon of salt
1/2 cup of water (120 ml)
1/2 teaspoon of black pepper
Peel the sweet potatoes, cut them into 0.5 cm thick slices and set aside
With a small knife or corer, remove the core from the onions, cut them into 0.5 cm thick slices and set aside
In a large frying pan, heat the olive oil and butter over medium heat
Add the sweet potato slices and onion slices reserved, along with all other ingredients except black pepper, and stir well with a wooden spoon
Cover the pan, reduce the heat, and cook, stirring occasionally, until the sweet potatoes are soft (about 15 minutes)
Remove the cover, increase the heat, and cook, flipping the sweet potatoes and onions occasionally, until they're caramelized (about 5 minutes)
Season with black pepper
Transfer to a serving dish and serve immediately
359 calories per portion
